Pinch saffron (crushed and soaked in a a T of warm water for 10mins, while you prep other ingredients)
18 large green/raw prawns
(extra T of cornflour in reserve)
Instructions
Whisk milk, 2T cornflour, curry and saffron together and cook in 1.5L slow cooker for 2hrs on low
Whisking occasionally to keep lump free
After 2hrs if not thick enough add the extra T of cornflour (made into a slurry with a T of tap water) to really thicken up your curry roux – if needed.
Add raw prawns and cook for a further 15 minutes on high or until prawns are cooked through and changed colour
Serve on rice as an entrée or main
(not spicy so you can add more curry if you like some heat in yours)